Microbiological Safety of Goat Milk and Cheese: Evidences from a Meta-Analysis

Cadavez, Vasco; Rodrigues, Vânia; Gonzales-Barrón, Úrsula

doi:10.1007/978-3-319-71855-2_21

Cited by 1 publication

(1 citation statement)

References 25 publications

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“…However, extensive research has indicated that utilizing endogenous milk microbial activity in preservation techniques may carry certain health hazards [10,11]. Foodborne outbreaks connected to handmade cheese consumption suggest a concern for sanitary authorities as a potential risk to public health as well as for artisanal producers as a potential damage to their brand identity [12].…”

Section: Introductionmentioning

confidence: 99%

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese

Kačániová,

Joanidis,

Lakatošová

et al. 2024

Foods

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In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.

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Section: Introductionmentioning

confidence: 99%